For Sweet Potato Salad

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch rounds
Sea salt, to taste
Freshly ground black pepper
2/3 cup sliced scallions (about 10-12 scallions)
1/2 cup sundried tomatoes packed in oil and cut into strips
1/3 cup toasted pecans
1/3 cup blue cheese crumbles

Instructions

1. To make the dressing: Preheat oven to 200F. In a skillet, cook

bacon until crispy; drain and reserve grease. Crumble bacon and set
aside. In a small bowl, whisk together vinegar and mustard; slowly
whisk in olive oil and 1 tablespoons of the reserved bacon grease until
dressing is emulsified. Season with salt and pepper. Keep warm in oven.
2. Using a brush, lightly coat sweet potatoes with olive oil. Put the
potatoes in a resealable plastic bag, add the oil and massage to coat all
surfaces.
3. Grilling Instructions: Just before putting on the grill, season sweet
potatoes liberally with salt. Place rounds directly on the cooking grate
over direct heat; grill until well-marked, about 3 minutes on each side.
Move to indirect heat. Finish cooking, turning halfway through, until soft
and tender, 20-30 minutes. Remove from grill. Immediately cut into
quarters and remove to a large bowl.
4. Grilling Alternative: Preheat oven to 400F. On a rack fitted into a
baking sheet, place sweet potato rounds and season well with salt.
Bake until tender and browned around the edges, about 30 minutes.
Immediately cut into quarters and remove to a large bowl.
5. To make the salad: To sweet potatoes, add 2 tablespoons of the
dressing; toss until just coasted. Add reserved bacon, scallions,
sundried tomatoes, pecans and blue cheese. Drizzle a little more
dressing and toss to coat. Season to taste. Serve immediately or at
room temperature.